Ingredients

The following ingredients have 4 Servings
  • ½ cup carrots (finely diced)
  • ¾ cup red bell pepper (finely chopped)
  • ¾ cup sweet onion (finely chopped)
  • 3 Tbsp. olive oil (divided)
  • 2 garlic cloves (crushed)
  • 4 eggs (whisked)
  • 3 ½ Tbsp. soy sauce (gluten-free*)
  • 1 tsp. sesame oil
  • 2 Tbsp. rice wine vinegar
  • 4 cups cauliflower rice
  • ¾ cup frozen peas
  • ¾ cup pineapple (cut into ½-inch pieces)
  • Green Onions (optional)
  • Cilantro (optional)
  • New! Get this recipe in Meal Plan #4

Instruction

  • In a large skillet or wok add 2 Tbsp. olive oil, carrots, bell pepper, and onion. Saute over medium heat for 5-7 minutes or until vegetables are almost tender.
  • Add crushed garlic and saute for 1 minute.
  • Push all vegetables to the side and add last tablespoon of olive oil and whisked eggs. Scramble eggs for 2-3 minutes or until cooked through.
  • In a medium bowl combine soy sauce, sesame oil, and rice wine vinegar. Whisk to combine.
  • Add cauliflower rice and sauce to the skillet and cook for 7-8 minutes, or until cauliflower rice becomes slightly crispy. (I let mine sit for 1-2 minutes before stirring to get ultra crispy cauliflower rice!)
  • During the last 2 minutes of cooking add the frozen peas and pineapple chunks.
  • Serve Pineapple Cauliflower Fried rice with green onions or cilantro and enjoy!  Get this recipe in Meal Plan #4.